Particle.news

Download on the App Store

Hugo Cocktail Turns 20 with Global Reach Despite Lacking a Patent

Roland Gruber’s simple mix of Prosecco with lemon balm syrup spread by customer requests into bars worldwide.

Image

Overview

  • This year marks two decades since Gruber created the Hugo at his San Zeno bar in Naturns, South Tyrol, in 2005.
  • The original recipe calls for 15 cl of Prosecco, 2 cl of lemon balm syrup and a splash of sparkling mineral water, garnished with mint leaves and a slice of lemon.
  • Without a patent, Gruber has not received royalties despite the cocktail’s ubiquity in bars across Europe and beyond.
  • The drink has inspired countless spin-offs, including elderflower, strawberry and Rosé versions as well as non-alcoholic takes.
  • Gruber’s experiment with canned, pre-mixed Hugos proved unsatisfactory, reinforcing that the cocktail is best enjoyed freshly prepared.